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Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

Summary

This study examined toxin-producing fungi and harmful mycotoxins found in coffee sold in Qatar markets. Researchers tested whether traditional coffee roasting and brewing methods reduce these harmful compounds, and also tested a beneficial bacterium that produces antifungal compounds. They found that higher roasting temperatures and brewing significantly reduced the dangerous toxins, and the bacterial volatiles completely stopped fungal growth on coffee beans, offering a natural alternative to chemical fungicides.

Background

Fungal infection and mycotoxin synthesis in coffee beans leads to significant economic losses and potential health risks. Ochratoxin A (OTA) and aflatoxins (AFs) are the most commonly found mycotoxins in coffee, with OTA having nephrotoxic and aflatoxins having hepatotoxic activities.

Objective

To investigate the prevalence of toxigenic fungi and mycotoxins in marketed coffee samples; evaluate the effect of traditional roasting and brewing methods on mycotoxin reduction; and explore the antagonistic activities of Bacillus simplex 350-3 against toxigenic fungi and mycotoxin synthesis.

Results

A. niger was the most prevalent fungus (60.82%), followed by A. flavus (7.21%). OTA levels were 2.15 μg/kg in green, 2.76 μg/kg in roasted, and 8.95 μg/kg in soluble coffee. Combined roasting and brewing reduced OTA by 58.74-64.70% and AFs by 40.18-62.38%. Bacillus simplex volatiles completely inhibited fungal growth and significantly reduced mycotoxin synthesis. GC-MS identified quinoline, benzenemethanamine, and 1-Octadecene as bioactive compounds.

Conclusion

Marketed coffee samples are generally contaminated with OTA and AFs, with roasted and soluble coffee exceeding EU permissible limits. Traditional coffee roasting and brewing significantly reduce mycotoxins. Bacillus simplex 350-3 volatiles show promising biocontrol potential and could replace synthetic fungicides in coffee production.
  • Published in:PLoS One,
  • Study Type:Experimental Study,
  • Source: PMID: 34714880, DOI: 10.1371/journal.pone.0259302
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